My take on the French chouquette

chouquette cream puff

After a month-long break, I am back with one of the prettiest posts I have shot in a long time. Let me introduce you to the chouquette, a light, airy pastry that can be decorated any way you wish.

These pastry bites use the same dough as the cream puff, only instead of filling the pastry with cream, you top them with pearl sugar or chocolate to add sweetness and texture. In this post, I wanted to treat them like doughnut holes so that I could offer you guys a healthier alternative to the breakfast staple.

These pastries are a one pot wonder – and they bake up in a flash for those who are impatient bakers. For those starting to look for handmade gift options this holiday season, this is a great option as chouquettes are easy to make and can be decorated quite lavishly. In this post I have created four options for you: the traditional version that is topped with a crunchy homemade pearl sugar, a chouquette topped with chocolate chunks, a cinnamon sugar dusted version, and my personal favorite: a green tea chouquette topped with black sesame.

bite-high-quality

Ingredients:

  • 1/2 c. flour
  • 1/4 tsp. salt
  • 1/4 tsp. nutmeg
  • 4 tbs butter
  • 1/2 cup water
  • 2 eggs

Toppings:

  • Cinnamon sugar (about 1/4 cup should work)
  • Pearl sugar – you can make this by mixing a cup of sugar with a teaspoon of water and then pressing it into a heated saucepan. Leave it to cook on low heat for 30 minutes, stirring and re-pressing a couple times while waiting. It will harden into lumps as it cools.
  • Green tea icing: 1/4 cup powdered sugar, 2 teaspoons water, 1 teaspoon matcha powder
  • Black sesame seeds
  • Dark chocolate chunks

Step 1: Preheat oven to 400 degrees Fahrenheit. Melt the butter in a pot with the water until it is entirely liquified. Bring the butter/water mixture to a boil.

Step 2: Add the flour, nutmeg and salt. Stir until the mix forms into a lump. Keep the pot on the heat and stir the dough vigorously for a minute to evaporate any excess water. You want to create a very thick paste.

Step 3: Remove the pot from the heat. Stir the dough vigorously for a few minutes to help cool the dough down. You want it to be cool enough that you can touch it and not be burned. (If it is too hot or your arm gets tired, you can let it sit for a few minutes to cool off.)

Step 4: Add the eggs one at a time. The dough will become lumpy at first, so you will not want to add all the eggs at once. Beat the egg into the paste until it becomes homogenous before adding the next. When all of the eggs are mixed in, transfer the batter to a plastic bag. (You can easily do this by inserting the bag into a mug, and inverting the mouth of the bag over the rim of the cup.)

Step 5: Cut a centimeter sized opening into the corner of your plastic bag – this will be a makeshift pastry bag. Pipe 1 inch-sized mounds onto the sheet, leaving an inch of space between each. Using a dampened finger, lightly tap on the top of the batter to even out any pointed tips. For those making the sugar or chocolate versions, press the sugar or chocolate chunks into the tops of the dough. Bake for 15 minutes.

Step 6: For those making the cinnamon sugar version, while the pastry is fresh out of the oven and steaming hot, dump the pastry puffs into a bag filled with cinnamon sugar. Close it, and shake to coat evenly. For those making the green tea version, mix the powdered sugar, matcha and water until you have a thick paste. Dip the tops of the pastry into the icing and then top with black sesame seeds.

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chouquette animation

 

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